Photo by Myra Klarman

Scott made his third appearance at Selma Cafe and is obviously still full of ideas of how to create amazing taste treats from what is available from an early spring Michigan. Hugely popular was his corn-tortilla breakfast strata layered with tortillas, home-made black beans, tomato-cilantro sauce cheese, green onions and drowned in an egg-yogurt-cream-milk-sour cream bath. Thanks to Tantre Farm (eggs, milk), MSU Student Organic Farm (green onions), Growing Hope hoop-house (fresh cilantro) the Tessmer Hoop (side o’ salad greens), Sera Cheeses (Mozarella) and the larder (several quarts of last year’s tomatoes) for making this a local feast.

Once again the community came together with a relay race of overlapping shifts sufficient to put on one of our biggest breakfasts. Bridget Carr, Anne Karle-Zenith, Ali Asad Lotia, Garin Fons, Shana Kimball, Matt Burton and Meghan Milbrath (did I miss anyone?) all came through to make the day run smoothly. Selma Cafe is attracting larger and larger groups including a 10 person meeting of the Slow Food Huron Valley leadership team and a swarm of 11 Eberwhite parents and kids starting off their day right.

Kim Bayer again ran the podcast interviewing several of our guests including organic gardener Erica Kempter of Nature and Nurture and Chef Aaron Lindell. Rich Klarman follows with our first Selma Cafe serenade (Whats so Funny ‘Bout Peace, Lover and Understanding) on miniature guitar and let’s us all know about this year’s Festifools event. Who is that really behind that Frida facade?